Pesto Mac And Cheese

By Becky Hardin

Published Mar 22, 2023

This Pesto Mac and Cheese is creamy, savory, easy to make, and so delicious! Basil pesto mixed in with cheesy pasta makes a dream of a weeknight meal!

three-quarters view of a bowl of pesto mac and cheese with a fork. - 5

What’s in Pesto Mac and Cheese?

This easy recipe features ingredients like heavy cream, milk, pesto, Parmesan and cheddar to create the creamiest, cheesiest consistency and flavor!

Dry Elbow Macaroni: Use elbow macaroni, shells, farfalle (bowties), cavatappi, penne, fusilli, or other short shaped pastas .
Unsalted Butter: Use unsalted butter.
All-Purpose Flour : Flour helps create a thicker cheese sauce.
Heavy Cream: This makes the sauce extra creamy and silky.
Milk: I recommend using whole milk for the richest flavor.
Shredded Cheese: Use a mix of white cheddar and Parmesan. Freshly-shredded cheese will melt best.
Kosher Salt: If you use salted butter instead of unsalted, you may want to omit this additional sprinkle.
Freshly Ground Black Pepper: Use to taste.
Ground Nutmeg: Nutmeg adds a subtle, earthy nuttiness to the overall flavor, without standing out too much.
Pesto: Pesto adds incredible flavor to this Mac and cheese to make it feel gourmet! I use my homemade basil pesto , but you can use any variety you like.
Fresh Basil: Garnish with this fresh herb to complement the pesto.

Variations to Try

This pesto mac and cheese is great on its own, but you can bulk it up by mixing in some other ingredients.

Protein: cooked shredded chicken , Italian sausage, or bacon crumbles .
Veggies: chopped sun-dried tomatoes, roasted mushrooms , or steamed broccoli.
Nuts: chopped walnuts or pecans add texture.
Toppings: toasted breadcrumbs, garlic croutons , or a drizzle of balsamic glaze .

step by step photos for how to make pesto mac and cheese. - 6

To turn this into a baked mac and cheese casserole , pour the cooked macaroni into a 9×13-inch baking pan, sprinkle with breadcrumbs and parmesan cheese, and broil for 3-4 minutes, until the topping is golden brown.

Nope! There’s no need to heat the pesto before adding it. We will add the pesto off the heat, and the residual heat from the pasta and cheese sauce will heat and loosen the pesto, allowing it to be stirred in seamlessly.

Pesto macaroni and cheese can be made up to 2 days in advance of when you plan to serve it. Store it in an airtight container in the refrigerator until ready to serve. Reheat gently over the stovetop, adding more heavy cream or milk to loosen the sauce as needed.

overhead view of pesto mac and cheese in a white bowl with a fork. - 7

How to Store and Reheat

Store leftover pesto mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring in more cream or milk as needed to loosen and rehydrate the sauce.

How to Freeze

Freeze pesto mac and cheese in individual portions in Ziplock bags for up to 3 months. Let thaw in the refrigerator overnight before reheating.

What to Serve with Pesto Mac and Cheese

This creamy, cheesy, basil pesto macaroni pairs well with bread and veggies. Serve it with cheesy pull apart bread , cheesy focaccia , or Parmesan crusted Hawaiian rolls . Add roasted Brussels sprouts , roasted potatoes , or spicy firecracker broccoli .

a forkful of pesto mac and cheese suspended in front of a bowl of pesto mac and cheese. - 8

Ingredients1x2x3x

▢ 1 pound dry elbow macaroni (1 standard box)
▢ 3 tablespoons unsalted butter (⅜ stick)
▢ 3 tablespoons all-purpose flour
▢ 1 cup heavy cream
▢ 1 cup milk
▢ 8 ounces freshly shredded white cheddar cheese
▢ ½ cup freshly grated Parmesan cheese
▢ ½ teaspoon kosher salt
▢ ½ teaspoon freshly ground black pepper
▢ ⅛ teaspoon ground nutmeg
▢ ¼ cup basil pesto store-bought or homemade, plus more if desired
▢ Fresh basil for garnish

Video

Instructions

In a large pot, boil the pasta in salted water according to the package directions until tender. Drain, rinse, and set aside in the pot. 1 pound dry elbow macaroni
In a large saucepan set over medium heat, melt the butter. Add in the flour and whisk for 2-3 minutes, until combined and pasty. 3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
Slowly whisk in the heavy cream and milk, mixing until smooth. 1 cup heavy cream, 1 cup milk
Add in the grated cheeses, salt, pepper, and nutmeg, stirring constantly until smooth and thick, 4-5 minutes. 8 ounces freshly shredded white cheddar cheese, ½ cup freshly grated Parmesan cheese, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ⅛ teaspoon ground nutmeg
Remove the saucepan from the heat, add the pesto, and stir to combine. ¼ cup basil pesto
Pour the cheese sauce over the cooked pasta into the cheese sauce and stir to coat. Serve immediately with more pesto (if desired) and garnish with fresh basil. Fresh basil

Becky’s Tips

Add cooked shredded chicken, sausages, or bacon crumbles for a protein boost.
Add chopped sun-dried tomatoes, mushrooms, or steamed broccoli for a veggie boost.
Top with chopped walnuts or pecans, toasted breadcrumbs, or a drizzle of balsamic vinegar.
To make this mac and cheese into a baked mac and cheese casserole, pour the cooked mac and cheese into a 9×13-inch baking pan, sprinkle with breadcrumbs and parmesan cheese, and broil for 3-4 minutes, until the topping is golden brown.

Nutrition information is automatically calculated, so should only be used as an approximation.

More Mac and Cheese Recipes We Love

Instant Pot Mac and Cheese
Baked Mac and Cheese
Taco Mac and Cheese
Loaded Mac and Cheese
Smoked Mac and Cheese
King Ranch Mac and Cheese
White Cheddar Mac and Cheese
Loaded Chili Mac and Cheese
Skillet Mac and Cheese

Pesto Mac and Cheese Recipe

Ingredients

1 pound dry elbow macaroni (1 standard box)
3 tablespoons unsalted butter (⅜ stick)
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
8 ounces freshly shredded white cheddar cheese
½ cup freshly grated Parmesan cheese
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅛ teaspoon ground nutmeg
¼ cup basil pesto store-bought or homemade, plus more if desired
Fresh basil for garnish

Instructions

In a large pot, boil the pasta in salted water according to the package directions until tender. Drain, rinse, and set aside in the pot. 1 pound dry elbow macaroni
In a large saucepan set over medium heat, melt the butter. Add in the flour and whisk for 2-3 minutes, until combined and pasty. 3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
Slowly whisk in the heavy cream and milk, mixing until smooth. 1 cup heavy cream, 1 cup milk
Add in the grated cheeses, salt, pepper, and nutmeg, stirring constantly until smooth and thick, 4-5 minutes. 8 ounces freshly shredded white cheddar cheese, ½ cup freshly grated Parmesan cheese, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ⅛ teaspoon ground nutmeg
Remove the saucepan from the heat, add the pesto, and stir to combine. ¼ cup basil pesto
Pour the cheese sauce over the cooked pasta into the cheese sauce and stir to coat. Serve immediately with more pesto (if desired) and garnish with fresh basil. Fresh basil

Video

Notes

Add cooked shredded chicken, sausages, or bacon crumbles for a protein boost.
Add chopped sun-dried tomatoes, mushrooms, or steamed broccoli for a veggie boost.
Top with chopped walnuts or pecans, toasted breadcrumbs, or a drizzle of balsamic vinegar.
To make this mac and cheese into a baked mac and cheese casserole, pour the cooked mac and cheese into a 9x13-inch baking pan, sprinkle with breadcrumbs and parmesan cheese, and broil for 3-4 minutes, until the topping is golden brown.

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!